Ingredients for Lobster oil
Part A
130g Lobster coral
700g Olive oil
10g Garlic
20g Olive oil
725g Lobster heads, fresh
5g Salt
2g White Pepper
Lobster Oil recipe method
- Cut the head in half lengthways, remove the brain and gills from the head, keep any coral from heads
- Blitz the coral and oil together in liquidiser and continue for about 2 mins – Part A
- Place into a pan and warm the oil slowly until colour has changed to an orange colour
- Blitz in liquidiser again for 2 mins, pass through a fine chinois
- Roast off the chopped up lobster head & legs in olive oil, without browning, when ¾ roasted add slice garlic and finish roasting
- Place in a suitable sized pan and add the blitzed passed oil bring to 80°C and allow to infuse for 15 mins, above the stove
- Add the salt and pepper to the oil
- Pass through double muslin in keep in a sterlised kilner jar in the fridge
CHEFS NOTE:
- The oil must not boil at any stage, as this will destroy the freshness
- If you do not have time to produce oil that day, fresh lobster heads MUST be frozen to stop rapid deterioration
- Never leave a raw shellfish carcass in the fridge overnight. Its freshness will be lost, and it will become a health hazard
Shelf life: 2 Days
Original recipe from a 2 Michelin star kitchen